Quick Potato Casserole - cooking recipe

Ingredients

1 (32 oz.) bag hash browns, thawed
1 can cream of celery soup
1 can Cheddar cheese soup
1/4 c. milk
1/2 c. chopped onion
1 sleeve Ritz crackers, crushed
1/4 c. melted margarine
1 1/2 c. sour cream

Preparation

Blend together soups, sour cream, milk and onion. Fold in potatoes. Place in greased 13 x 9-inch glass baking dish.
Combine cracker crumbs and melted margarine. Place evenly on top of potato mixture.
Bake at 325\u00b0 for 1 hour or until potatoes are tender. Serves 10 to 12.